This delicious dessert starts in the same way as the Bay Ice Cream (see page 111). You make the bay custard in the same way as you would for an ice cream, but instead of freezing, set the custard in the oven instead.
Preparation: 15 mins, plus infusing
Cooking : 40 mins
Serves 4
1 recipe quantity Basic Ice Cream (see page 110)
4 tsp caster/superfine sugar
Follow the recipe to make bay infused custard, as on pages 110–11. When you get to the point the custard is ready to go into the ice cream maker, stop and preheat the oven to 180°C/350°F/Gas 4 instead.
Pour the custard into individual ramekins/custard cups and put them in a roasting pan. Pour in hot water to come half-way up the sides of the ramekins. Bake until the mixture is just set, about 30–40 minutes. Remove from the oven and leave to cool.
Just before serving, sprinkle a teaspoon of sugar on the top of each custard and put them under a very hot grill/ broiler until the sugar turns deep brown and crisp. You can use a blowtorch to caramelize them instead, if you have one.